Eggless Paleo Smoky Paprika Herb-Roasted Mushrooms
These roasted mushrooms are the kind of side dish that makes people stop mid-bite and ask what you did to make them taste so good. Cremini mushrooms get tossed in avocado oil and a bold spice blend ā smoked paprika, garlic powder, onion powder, and a hint of cayenne ā then hit a screaming-hot sheet pan so they caramelize instead of turning soggy. That trick of preheating the pan is the secret weapon here, pulling out deep, almost meaty browning without any fuss. Fresh thyme roasts right alongside them, and a finish of lemon juice and chopped parsley lifts the whole thing into something that feels genuinely restaurant-worthy. Every single ingredient is naturally free of eggs, so there's nothing to swap or second-guess ā just straightforward, clean cooking that happens to taste incredible. Serve them straight from the pan while they're still sizzling, and don't be surprised when the bowl empties fast.
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Learn more āIngredients
4 servings
- 1.5 lb cremini or baby bella mushrooms, stems trimmed, halved if large
- 3 tbsp avocado oil
- 1.5 tsp smoked paprika
- Ā¾ tsp garlic powder
- Ā½ tsp onion powder
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper (optional)
- 6 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C) and position a rack in the upper third. Place a large sheet pan in the oven while it preheats ā a hot pan helps the mushrooms brown rather than steam.
- 2
In a large mixing bowl, combine the avocado oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Add the mushrooms and toss until every piece is evenly coated.
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